Frank's Recipes! Sweet Potato Pie for 100

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Sweet Potato Pie for 100

Servings: 100 Portions (17 Pies)
Portions: 1/6 Pie Each
Pan Size: 9-inch Pie Pan
Temperature: 425 degrees F. Oven

17-1 crust pie shells, unbaked
2 gallon (12 lb or 10 2/3-No. 3 vac can) sweet potatoes, canned, vacuum packed
1 1/4 quart (24 eggs) eggs, whole, slightly beaten
3 1/2 cups (1 lb 8 oz) sugar, granulated
1 1/2 quart (2 lb 4 oz) sugar, brown
1 tablespoon salt
5 tablespoon (1 1/4 oz) cinnamon, ground
2 tablespoon nutmeg, ground
2 tablespoon ginger, ground
1 tablespoon cloves, ground
2 7/8 cups (13 oz) milk, nonfat, dry
3 3/4 quart water, warm
2/3 cup (5 oz) butter or margarine, melted

Prepare One-Crust Pie Shells. Set aside. Place sweet potatoes in mixer bowl. Use beater
at medium speed and beat for 5 minutes or until smooth. Combine eggs, sugars, salt,
cinnamon, nutmeg, ginger, and cloves. Stir constantly to blend thoroughly. Add to mashed
sweet potato mixture. Reconstitute milk with water. Add with butter or margarine to
sweet potato mixture; beat on low speed until thoroughly blended. Pour about 2 3/4 to 3
cups filling into each unbaked pie shell. Bake 45 to 55 minutes, or until knife inserted
into filling comes out clean. Center may be soft but will set when cool.

NOTE:
1 gallon other types of milk may be substituted for nonfat dry milk and water.

l0-No. 2 1/2 can canned sweet potatoes, drained, may be used.

If a thicker pie is desired, use 13 pie shells Pour about 3 1/2 cups filling into
each unbaked pie shell. Cut 8 wedges per pie.